At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Oct 9, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Mimosas Brunch & Bubbles got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mimosas Brunch & Bubbles?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Pests seen inside: flies K23How to fixFix it
- Wiping cloths left out of sanitizer K40How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Mimosas Brunch & Bubbles' team
Is this your place?
Welcome, Mimosas Brunch & Bubbles. We'll walk through this together, one item at a time. To log the fixes, claim Mimosas Brunch & Bubbles first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Mimosas Brunch & BubblesWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “On the stove, frijoles measured at 109F and green salsa measured at 117F. Per Owner, food items were cooked…”
First step: If food is out of range
Then the next one: Pests seen inside: flies
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 6-501.112, Food Code 3-304.14, Food Code 3-305.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Mimosas Brunch & BubblesWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestOct 9, 2025Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Oct 9, 2025.
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
On the stove, frijoles measured at 109F and green salsa measured at 117F. Per Owner, food items were cooked approximately 20 minutes prior to measurement. Stove top burners observed turned off. On the flat top grill, carne asada measured at 125F and sausage measured at 105F- 112F. Per staff, carne asada was cooked approximately 30 minutes prior to measurement and sausage was cooked approximately 4 hours prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [COS]: Frijoles re-heated to 169F, green salsa reheated to 177F, carne asada reheated to 171F. Sausage voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mimosas Brunch & Bubbles? Fix it
Not critical (5)
The department's words
K23 No rodents, insects, birds, or animals
Small flies observed around prep line coolers at cook line. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility. For very ripe fruits such as bananas, Specialist recommends storage within a secure container to prevent attraction of flies.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mimosas Brunch & Bubbles? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloth stored on work surface without placing back into a sanitizer bucket in between usage. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mimosas Brunch & Bubbles? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Multiple open bags of food stored at dry storage areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid. 2. Multiple food containers stored directly on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mimosas Brunch & Bubbles? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
*REPEAT VIOLATIONS* 1. Back door near the restroom propped open. No active delivery during inspection. [CA]: Facility shall be fully enclosed. 2. Unsecured personal beverage cups stored with food in prep line cooler and on shelving above prep line cooler. [CA]: Personal food and personal items shall be stored separate from food for the public and food contact surfaces.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Mimosas Brunch & Bubbles? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* 1. Food Safety Manager Certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Missing food handler training for all employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
EarlierOct 7, 2024Routine inspection81 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Multiple Potentially Hazardous Food (PHFs) measured between 51F - 53F at the prep line unit (right side). Unit's ambient temperature measured at 56F. Per Staff, unit has been turned on all night. [CA]: PHFs shall be cold held at 41F or below at all times. Assess/monitor/repair right side prep line unit as needed. Discontinue use for PHFs until it is able to properly cold hold PHFs at 41F or below. [COS]: PHF's that have been in the unit for more than 4 hours were voluntarily discarded by staff. PHFs that have been in the unit for less than 4 hours were relocated to the 2 door reach in unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* 1. Missing Food Safety Manager Certificate. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Missing food handler training for all employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Back door near the restroom observed open. No active delivery during inspection. [CA]: Always construct, equip, maintain, and operate the facility to prevent entrance and harborage of vermin at all times. Keep doors closed when there's no active delivery. 2. Personal food stored with food for the public at both prep line coolers. Personal items stored with food and food contact surfaces at the dry storage rack. [CA]: Personal food and personal items shall be stored separate from food for the public and food contact surfaces.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Quat ammonium dispenser was dispensing 0 ppm of sanitizer. Sanitizer's container observed empty. No active ware-washing observed. [CA]: Ensure 200 PPM of Quat Ammonium sanitizer is provided when conducting manual ware-washing and sanitizing at all times. [SA]: Facility has Chlorine to use as sanitizer. Discussed with staff that 100 PPM of Chlorine sanitizer shall be provided when conducting manual ware-washing and sanitizing.
The department's words
K06 Adequate handwash facilities supplied, accessible
No paper towels provided at the hand sink near the prep sink and reach in units. [CA]: Ensure hand sink stations are provided with single use towels at all times to facilitate proper hand washing. [COS]: Staff re-stocked paper towel dispenser.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Mimosas Brunch & Bubbles, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: flies Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Mimosas Brunch & Bubbles
Ask for the manager. Mimosas Brunch & Bubbles can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Mimosas Brunch & Bubbles?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 80 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.